AngiochefSea bream
Gilthead sea bream, or dorada, is the sweet-fleshed silver fish of the Spanish and Greek table, farmed in the Mediterranean and sold whole or filleted. It provides protein and the omega-3 fats EPA and DHA, which contribute to the normal function of the heart. Grill it whole, bake it butterflied with garlic and a little chilli, or salt-bake it; the skin crisps well. Alternate it with smaller species through the week.
Polyols
SorbitolNot a source — upper-bound estimate
Source: Upper-bound estimate (Ciqual 2025)
What this means
This is sea bream's own sorbitol content, not a recipe amount. Sorbitol is a polyol — a type of sugar alcohol — calculated from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.20 g threshold (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sugars
Total fructoseNot yet analysed
Excess fructoseNot a source
Source: Not a source of excess fructose (structural classification); total fructose not measured
What this means
These are sea bream's own fructose figures, not a recipe amount. Total fructose is how much fructose the food contains. Excess fructose is fructose minus glucose, counted only when positive, since glucose helps the body absorb fructose — it is the figure behind the "Low fructose" filter and the recipe figures. When measured, both come from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.40 g threshold of excess fructose (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sources
- Ciqual 2025 (Anses) · DOI 10.57745/RDMHWY · Etalab 2.0
Angiochef shares food and health ideas grounded in published research. It's educational, not medical advice.